Salads · 30 min
Black Bean, Chickpea & Avocado Salad with Bell Pepper & Tomatoes
- 30 min
- 2–6 servings
- 632 kcal / serving
This hearty, protein-packed salad blends black beans, chickpeas, avocado, and crisp peppers with a bright lime-cilantro dressing. It comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (15 oz) canblack beans
- ½ small bunchcilantro
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1lime
- ½ mediumred onion
- 1yellow bell pepper
- avocados
- limes
- yellow bell peppers
- red onions
From the pantry: black pepper, cumin, ground, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1lime
- ½ mediumred onion
- 1yellow bell pepper
- avocados
- limes
- yellow bell peppers
- red onions
Pantry & dry goods
- 1 (15 oz) canblack beans
- 1 (15 oz) cangarbanzo beans (chickpeas)
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lime | 1 | ||
| red onion | ½ medium | 1 medium | 1 ½ medium |
| yellow bell pepper | 1 | 2 | 3 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce, then drain and rinse the beans in a colander so they start drying.
- In a large bowl, zest the lime, then juice it; add both to the bowl along with a drizzle of olive oil.
- Peel and mince the garlic, then add it to the dressing in the bowl.
- Season the dressing with salt, pepper, and cumin, then whisk to combine.
- Halve the grape tomatoes and add them to the bowl.
- Cut the bell pepper into medium dice and mix in.
- Halve the avocado, remove the pit, scoop out the flesh, and add the chunks to the salad; then finely chop the cilantro and toss it in.
- Small dice the red onion and fold into the salad; finally add the beans and toss until everything is coated.
Two tips
- Prep ahead by chopping vegetables and whisking the dressing; store separately for up to a day.
- If you like, substitute cilantro with parsley and finish with an extra squeeze of lime before serving.
Nutrition per serving
- Calories
- 632 kcal
- Protein
- 24 g
- Carbs
- 83 g
- Fat
- 26 g
- Fiber
- 31 g
- Sodium
- 790 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.